Sneak Peek: Summer's Hottest Cookbooks

Try a recipe from three of the season's best new cooking tomes

Need some cooking inspiration? From money-saving recipes to family favorites to fun smoothies, these books are a great place to start. Sample a recipe from a few of our favorite new cookbooks to decide which one is right for you.

2. Crust: Mix graham cracker crumbs, sugar and butter in a medium bowl until crumbs are moistened. Press mixture firmly over bottom and up sides of a 9-inch pie plate; set aside.

3. Filling: Mix the condensed milk, lemon juice, lemon peel and egg yolks in a large bowl. Pour the filling into prepared crust.

4. Meringue: Beat the egg whites and cream of tartar in a large bowl with an electric mixer on low speed until soft peaks begin to form. Increase speed to medium-high and gradually add sugar, 1 tablespoon at a time, beating just until stiff peaks form when beaters are lifted. Do not overbeat.

5. Spoon meringue on pie to cover filling mounding it in center and spreading it to touch crust around entire edge to prevent meringue from "weeping". Using back of spoon, swirl meringue decoratively. Bake 15 to 20 minutes or until the meringue browns slightly. Chill for at least 2 hours before serving.

Recipe and photo courtesy of Home Cooking with Trisha Yearwood – available at most bookstores and Amazon.com

This is the classic tortilla consisting of just three ingredients—eggs, potatoes and onions—making an incredibly delicious dish.

Ingredients:

3 1/2 Tbsp olive oil

1 lb potatoes, thinly sliced (3 cups)

1 large onion, halved and thinly sliced

5 large eggs

1/2 tsp salt
1/4 tsp pepper

Preparation:
1. Heat 3 Tbsp of the oil in a 10-in. nonstick skillet. Add the potatoes to the pan in layers, alternating with the onion. Cook over medium-low heat 10 to 15 minutes, turning occasionally, or until tender.

2. Meanwhile whisk eggs, salt and pepper in a large bowl until blended.

3. Lift potatoes and onions out of pan with a slotted spoon and into bowl with eggs. Mix gently. Heat remaining 1½ tsp oil in same skillet. Add potato and egg mixture, spreading it evenly in the pan.

4. Cook over medium-low heat until the bottom is golden brown and the top is almost set, about 4 minutes.

5. Put a plate on top of the skillet and invert the pan. Slide the tortilla back into the pan, brown side up, and cook 2 to 3 minutes or until lightly browned on bottom. To serve, cut into wedges.

Recipe and photo courtesy of The Thrifty Cookbook – available at most bookstores and Amazon.com